Fresh Bell Pepper Basil Pizza

Let’s face it – we all love pizza. Though, when we’re on a ketogenic diet, it can be pretty tough to have the things we want – but pizza isn’t one of them. You can make your own dough, top it, and have it on your plate within 30 minutes of starting dinner. Now, would Rachel Ray really believe us when we told her that it’s all low carb, too? I don’t think so.

We’re going to make an absolutely delicious and fresh pizza. Topped with red and yellow bell pepper that bring a fantastic crunch, sweetness, and fresh aspect to every single bite. On top of that, we’re adding freshly chopped basil which brings everything together with a hint of summer that I’m sure you’ll love. Fresh tomato with a combination of pre-made sauce is a great “easy way out” to making your own sauce from scratch, and we can still keep it perfect for keto.

The dough is made from cheese and almond flour, and if you’ve been following me for a while, you’ll notice that it’s the same base I’ve used before in the Kitchen Sink Pizza (wow, how the photographs have changed!). If you’re a fan of thin crust pizza, slices that you can pick up with your hand and won’t flop down or fall apart (I’m looking at you, tortilla pizza), and general deliciousness – then don’t hesitate to make this!

If you want to make this into 1 large pizza, feel free. I like making things a bit smaller so that I can save leftovers and feel better when I say I ate half of a pizza. But it may save you about 3-4 minutes to make 1 large pizza instead of rolling out the dough twice. Let us all know how you like it in the comments below!

5. Add the melted mozzarella cheese and cream cheese to the egg and dry ingredients and mix everything together. Don’t mind getting your hands dirty here – they’ll be the best tool for the job. You’ll get a bit messy, but it’ll be oh so worth it in the end.

6. Break the dough into 2 equal (or almost equal) portions. Roll the dough out quite thin – a little under 1/4″. Here, you can use the top of a pot or other large round object to cut out your pizza base. You can form the circles by hand, but I’m not a very smart person and mine always turn out oval. When I work with this, I always like to work on top of a silpat because it’s naturally non-stick.

7. Fold the edges of the dough inward and form a small crust on the dough. If you have any scraps remaining, you can add it into the crust if you want.

8. Bake the dough for 10 minutes. Just enough so they’re starting to get slightly golden brown.